f

FattyDumplin's Profile

Title Last Reply

Declining quality at Costco?

Ugh, I know... He's developd quite the taste for it, which does not. Ode well for the next 12 years before he leaves for college...

4 minutes ago
FattyDumplin in Chains

Declining quality at Costco?

Will agree to disagree. I can cook a steak just fine. And I can assure you the prime at my local butcher is far better than the prime at Costco. Andy no comparison, costcos beef was relatively drier and less flavoful, at a similar price point to then butcher. I also disagree that you can't get Good meat sub $10. My local butcher has quite delicious prime flat iron steaks for $9 per lb.

I will agree that costco is still much better than your average supermarket. The meat at my local Safeway looks and tastes much worse than what Costco has.

5 minutes ago
FattyDumplin in Chains

Declining quality at Costco?

finally did a side by side of the prime ribeyes at Costco versus the prime ribeyes at my neighborhood. Pricing for the Costco was mid teens (can't remember exactly) versus $19.99 for the butcher. As a further comparison, I got a dry aged prime ribeye from my butcher in the "day old" case and that was $15.99 per lb.

as i had long suspected but can now confirm, its not even close... Costco's may be cheaper but at their pricing (versus the sub $10 pricing 5 - 6 years ago), I would never buy it again. Grilled everything to medium rare. The costco steak was dry and flavorless. The butcher steak was nice and juicy with lots of beefy flavor. Unfortunately, the dry aged was preferred by all (my youngest ate the whole cap) but its not a common thing to find in the "day old" case and I'm sure as heck not paying $33.99 per lb for it "fresh". But me and my two kids both agreed the butcher's steak was much better by a wide margin.

My guess is based on teh marbling that the costco steak may be "prime" but its at hte lower end of prime. Just a hunch... All this said, I can't really answer the question of whether the quality is declining but i've always thought the edibles there (fruits, veggies, meats and vegetables) are mediocre (when I've had them at friends' homes) versus what you can get elsewhere even if the price is better.

about 20 hours ago
FattyDumplin in Chains

New high end sushi in SF: "Omakase"

Hmm, yoshizumi sounds very promising. Will have to check it out. I remember eating at Hatsuhana many many years ago and sounds like yoshizumi made a stop there at some point.

New high end sushi in SF: "Omakase"

agreed... i thought the "cool kids club" ended when people turned 17 or so. at least it did for me.

it's great that you have your secret sushi spot. it's more than fine to allude to it once. but to basically have a breakaway thread consistently referencing it like some secret fraternity is douche-y in my book.

Won't be returning to Per Se

really well said. totally agree.

Jul 01, 2015
FattyDumplin in Manhattan

Tempura Matsui

so excited. there was place that opened up in LA a few years ago (Komatsu?) to much fanfare. my brother in law toook us there for the tempura omakase and it was not good. every course was tempura. matsui seems far more exciting. the batter coating is translucent and the pictures are amazing. And i like that the meal's focal point is tempura but there are other non fried items served as well along hte way.

Jul 01, 2015
FattyDumplin in Manhattan

How One Acclaimed Restaurant Went From Critical Darling to Almost Broke in Just a Couple of Years

That will be next. Eventually, one of the "I left it on the counter for 18 hours, should I serve it to the guests" posters will become a "One of my guests died, what should I do" posters.

Jul 01, 2015
FattyDumplin in Los Angeles Area

Blue Bottle swallows up Tartine.

I think its a good move. I'm not much of a coffee snob but do enjoy a nice brew. I've had blue bottle at independent bakeries / cafes in the past and in general, they just dont do a good job. I still remember a new orleans iced coffee at I think a Kara's cupcakes(?) that was so acidic, I threw it away. Never had that problem at the actual blue bottle locations.

Are Miele dishwashers worth the price? Are they ever discounted?

We have also had a Bosch for a couple years now and love it. So quiet, the only way you can tell is by the blue light that shines on the floor... If anyone is doing a kitchen remodel, I know that Thermador used to have a deal where if you buy a range, you get a Bosch dishwasher for free. Granted, we're only two years in, but couldnt be happier with both the range and dishwasher right now.

Jun 30, 2015
FattyDumplin in Cookware

Best Chinese available for takeout in the Menlo Park area

+1 on idumpling. their menu isn't huge, but everything is well executed.

You Tiao and more at China Stix in Santa Clara

what time do they open on wknds? I've always believed that there is serious pent up demand for taiwanese breakfast that opens up at 7AM in the South Bay. If Yong Ho, Si Hai or Yi Mei from the LA area opened up here, the business would be ridiculous. The only place I know in the area that serves this stuff in the AM is at Marina market and that line is ridiculous by 7:45 in anticipation of their 8Am opening.

Best Chinese available for takeout in the Menlo Park area

I second Fey as well. Decent Sichuan food. Also do hot pot.

Goodbye old Friends...

it was really nicely done. Apparently they got a professional painter. The minions one (minions, in case you don't know are the twinkie like cartoons that have a movie ocming out this summer) was hilarious.

Goodbye old Friends...

Awesome! I don't but I do know someone who turned his into a Minion and R2D2. Those were pretty bada-- as well.

Mitsuwa beef [San Jose]

Problem is they make them en masse, literally 2 - 300 at a time. So by the time you got them, they've been sitting in a box for about 3 minutes at which point htey are probably past their peak. I definitely couldn't figure out hte long line, other than to say, I've had takoyaki from the famous takoyaki place in japan. but i won't do it again.

BBQ Season Is Upon Us!

in corporate life, we were taught not to write in run-on sentences and to write in a manner that's easily comprehensible on first read. also, its a message board, not a corporate office environment.

Declining quality at Costco?

like i said, lazy analysis.

Jun 25, 2015
FattyDumplin in Chains

Declining quality at Costco?

the stock hasn't stagnated. its had a choppy three months but until then has had an incredible run. and it trades at a fat multiple versus peers. stick to the facts, not lazy characterizations of groups, i.e. "greedy wall street sheeple" and analysis.

Jun 25, 2015
FattyDumplin in Chains

Going to Bali - looking for the best restaurants, no matter what type of food...

I saw this thread and the first place I thought of was Bagus Cafe on Jimbaran Bay. This is exactly what you are looking for! I warn you that I did go 17 years ago, but I swear I still remember the meal(s) I had there like they were yesterday. Fresh shrimp, fish, lobsters, squid, etc. Grilled over hot coals served with this dark sauce and rice. On the beach with a few beers and good company. I ended up eating there 4 times over a span of 5 days because it was so good. And at the time, the indonesian currency had devalued and so we were eating 3lb lobsters for ~$10 - 15USD.

FWIW, I just googled this place and looks like it still gets great reviews and is highly recommended so hopefully its not too late for your trip.

FD

Mitsuwa beef [San Jose]

Not a complaint "beef", but cow "beef"... I've always noticed the selection ranging from $15/lb American Kobe shabu meat to $70/lb Japanese (I think) Wagyu ribeyes. While i'm unwilling to shell out at the high end, I did pick up a Snake River Farms American Kobe chuck roll steak. The marbling on this meat was ridiculous (nice even streaks throughout) and at $18/lb, I grabbed an 8oz portion, which is less than i'd typically want, but figured given the richness, I wouldn't want as much. I panseared with salt and pepper and it was everything I could have asked for. Rich, but not greasy because the fat is so evenly distributed, flavorful and incredibly tender whether it was the seared crust or rare middle. My only complaint was a line of sinew that ran along one edge which in the future, i'd just cut away prior to grilling.

Definitely something i'll do again and as I'd expected 8 oz was enough to leave me very happy and satiated. So total price isn't all that expensive despite the higher price per lb versus what I normally buy.

I also did pick up some packs of their chuck roll slices and turned that into bulgogi which my kids devoured wrapped with nori, vinegared rice and lettuce.

Fwiw, the San Jose Mitsuwa also has some festival going on where they brugh in a famous takoyaki vendor. I went midday to avoid the weekend line that looked to be a couple hours at a minimum. Final verdict? Not worth it. yes, they use nice big pieces of octopus, but for me, the octopus isn't really the main event anyways.

Mountain View Advice? Ramen?

Fwiw, there is an oxtail "add-on" for their pho. It is awesome. Very meaty, some parts are nicely tender, others still have a bit of gristle and chew, but a great addition to pho.

Soylent: the protein powder Silicon Valley's techies just can't get enough of

Just to offer the counterpoint here, 70+ hour work week is nothing in some circles, ie tech / finance industries. And, having gone through it, its not a case of being slow, inefficient or facetime. As a young finance guy, i was routinely putting in 100 - 120 hour weeks, and those workdays were basically pinned to the desk jamming away at models at day. Getting ripped off? No, not really either, as looking back 10 - 15 years later, I can truly say it was worth it.

Getting back to the main point though, when you're literally running on fumes every day, barely have time to shower / sleep, you're trying to shave every minute you can.

And yes, the free catered lunch is the tech world's way of keeping you pinned to the desk! In terms of meal cost to time saved, clearly a positive NPV for the company.

Beijing Duck House (Cupertino)

yes, the crepes are underrated in their importance to a good duck dinner... i much prefer them over the mantou and these crepes are the best i've ever had. my 2nd time there, my friends and i complained that we'd only been given 6 crepes. turns out they are so thin we were using two at a time without realizing. these are incredibly delicate yet hold up really well to the sauce / duck.

What cut is this?

will also agree with those who laveled it a "pork steak". found it at my local butcher the other day (norcal). super cheap and when pan seared came out with awesome texture. juicy, crispy and edged with fat all over. if you've ever had pork jowl, it has a similar mouthfeel becasue of all the intramuscular (?) fat. i'd buy it again, for sure.

Jun 09, 2015
FattyDumplin in General Topics

First trip to NYC

totall agree!

Jun 09, 2015
FattyDumplin in Manhattan

Beijing Duck House (Cupertino)

yeah, there are usually a couple ways to do this...
a lot of places will do "2-eats" or "3-eats", meaning you get the duck (1 eat), the soup (2nd eat) and then potentially a 3rd dish (3rd eat). that 3rd dish can range from bean sprouts stir fried with the leftover duck meat to something as wondeful as the fried carcass pieces here. I believe at this place they don't have options, you just get all 3 things for the $39.99. great deal if you ask me.

Beijing Duck House (Cupertino)

ah yes, the deep fried carcass... my favorite part of hte meal. spicy, salty, crispy, chewy,hunks of meat and bone. i think my wife had never seen me revert to pre-dating caveman style until that moment.

Beijing Duck House (Cupertino)

Sounds awesome! I need to get back there. your description makes my mouth water. apparently the head duck "chef" comes from a famous duck chain in mainland.

First trip to NYC

i know Lombardi's doesn't get as much love on this board, but i always loved the atmosphere and never had a complaint about their pies. Plus, it was such a nice place to walk around afterward that my wife and I always enjoyed making it a nice afternoon thing.

Jun 03, 2015
FattyDumplin in Manhattan